faux foodie


Brett’s BBQ Sauce
May 25, 2011, 12:20 am
Filed under: beef, Company, favorites, Uncategorized

(for a reasonable portion cut recipe to 1/4 of everything)

Ingredients:
1 gal – Ketchup (use more for thicker sauce)
2 qt – Vinegar
5 lbs – Sugar (granulated)
12 cloves – Garlic (ground fine)
10 oz – Worcestershire Sauce
8 oz – Liquid Smoke
1-1/2 tsp – Crushed Red Pepper (may increase for hotter sauce)
2 tsp – Black Pepper
2-1/4 oz – Horseradish (not creamed style)
2 tsp – Cayenne Pepper (may increase for hotter sauce)

Cook in large pot:
1) Simmer sugar, garlic, and vinegar for 3 minutes
2) Add remaining ingredients and bring to boil.
3) Remove from heat, cover with lid, and let cool.
4) Pour into sterilized jars or use empty Ketchup bottles.

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Brett’s Pinto Beans
May 25, 2011, 12:19 am
Filed under: appetizer, Cocktail, Company, favorites, Health, main course, side dish, Uncategorized

1) Soak about 3 pounds of pinto beans in water overnight (water level should be about 3x the height of the beans; they soak up a lot of water).
2) Pour out remaining water and then refill until water line is about 1″ – 2″ over the top of the beans.
3) Chop 1 sweet onion, 5 cloves of garlic, and 5 strips of bacon and add to the pot.
4) Bring to a boil.
5) Add salt and pepper to desired seasoning.
6) Reduce heat and allow to simmer for about 5 hours. Add water if water line drops below top of the beans.